These gluten free sandwiches are layered with a creamy Mexican avocado spread, spicy sprouts, fresh tomatoes and crunchy cucumber slices. They’re an easy, healthy meatless lunch option for under 250 calories!
I know you get what I’m talking about.
BUT, sprouts. Like the little veggie strings of crunchy, fresh deliciousness that I’ve never actually eaten because I thought that only farm animals DID THAT. THOSE SPROUTS. And we’re putting them between 2 soft, fluffy slices of Udi’s Gluten Free Country Seeded bread and MUNCHIN’ it down for LUNCH.
You know why? Besides the fact that sandwiches are the greatest, 5 minute creation that ever came out of some smart person’s brain. BECAUSE IT’S BACK TO SCHOOL.
Which means time to make lunches again! I can pretty much hear you groaning through my screen. Stop that. It’s not so bad when we have 6 SUPER YUM and equally good for your portable-food-loving faces recipes to try out! It’s time for your monthly roundup, and this time we’re making back to school COOL. And tasty.
Basically, we’re just winning at life.
Let’s see what we got:
Davida has this spicy and tasty Buffalo Chicken Salad! A simple, easy and healthy lunch recipe made with organic shredded chicken, celery and a zesty paleo buffalo sauce. Perfect in a sandwich or on a celery log, this salad is loved by kids and adults alike! Click HERE to get the recipe!
Lexi has breakfast of champions covered with these Grab-and-Go French Toast Cups! The perfect breakfast on-the-go. Easy to make french toast cups that are gluten, grain, and dairy-free! Make ahead at the beginning of the week and have a delicious breakfast all week long. All you need is a pour of syrup and you are out the door! Click HERE to get the recipe!
Lee is making my pizza-loving mouth water with this Easy Gluten-Free Margherita Pizza! Got 20 minutes? Make this delicious and flavorful gluten free margherita pizza with just a few ingredients for a yummy weeknight dinner! Click HERE to get the recipe!
Gina made this crazy, chocolaty delicious looking Paleo Chocolate Zucchini Bread! This paleo chocolate zucchini bread is actually flourless which makes it super moist. It’s healthy yet decadent way to enjoy the end of summer zucchini surplus and a great back to school snack. Click HERE to get the recipe!
And Brittany has the perfect snack in the form of Homemade Sunbutter Backpack Kisses! Send your loved ones to school or work with a healthy treat that’s sure to make them smile. Made with homemade sunbutter, flaxseed, hemp seeds, raisins, chocolate chips and a splash of maple syrup these bites are packed with flavor and kid-approved. Click HERE to get the recipe![Tweet “6 tasty, easy and healthy back-to-school-meal-ideas! @udisglutenfree”]
Can we talk about sprouts again, or are you over them? I’m clearly not but my don’t-talk-about-stringy-vegetables-any-longer-senses are tingling HARDCORE. So, I’m kinda thinking we should go with WE CAN’T.
BUTBUTBUT there’s also avocado. And we can always talk about the creamy, green-goodness that is THAT. Especially when it gets smashed-up-mashed-up with a little bit of smoky-spicy cumin and chili powder, PLUS whatever salsa that your inner-easy-meatless-lunch-lovin’ self desires.
Preeeety much a “chose your own adventure sandwich” peeps. Let the fun-food times ROLLLLL.
Speaking of rolls (HELLO SEGUE) let’s talk about the KEY component of sandwiches: the bread. It’s gotta be soft, it’s gotta be FLUFFY and it has to HOLD UP to all the crispety-crunchety bites of ULTRA fresh cucumber with those bursts of juicy tomato that explode all up in yer MOUTH.
Don’t worry. The tasty kind of FLAVOR explosion. No taste buds will be harmed in the making of this sandwich.
Anyway. Bread. Specifically Udi’s Gluten Free Country Seeded Bread. AKA: the bread that turned me from one of those “skeptical about gluten free bread” people to one of those “where has it been all my life” sorta people.
I can’t lie, bread was the ONE thing that I still ate with wheat. But then Mr. FFF’s body did that thing where it started HATING gluten, so that clearly needed to change. Growing up, my mom once tried to buy gluten free bread and I called it “alien bread.” Because, peeps, that bread looked WEIRD.
BUT, that was eleventy billion years ago and lemme just tell you, it has come a L-O-N-GGGGG way since then. A long way in the sense that I actually eat it now. Like, every day of my life because YES-YUM-OK-SANDWICHES-FOREVER-THE-END.
You understand what I’m trying to say.
Or if you don’t, here’s some decoding:
Get your buns off the couch (see what I did there? Laugh.) Do the avocado salsa mash and spread it on two slices of thick, soft and perfectly squishy bread. Top it with SPROUTS (still obsessing) and slices of crunchy-crisp cucumber and tomato.
Then, I double-dog-dare you (<— that’s what the kiddos say right?) to pack it in your kid’s lunch box without eating it YOURSELF FIRST.
BUT WAIT, There’s MORE! Like a SUPER AWESOME GIVEAWAY! Udi’s Gluten Free is being TOTALLY awesome and giving one of you lucky peeps an awesome prize pack filled with 1 Duluth Trading Company Leather Messenger Bag, 10 free product coupons for Udi’s, 1 loaf of Udi’s Rye Bread, 1 loaf of Udi’s Millet Chia Bread, 1 loaf of Udi’s Omega Flax & Fiber Bread, 1 tub of Udi’s Dark Chocolate Brownie Bites, 1 pack (includes 4) of Udi’s Whole Grain Bagels, 1 bag of Udi’s Original Granola, and 1 of each flavor of Udi’s Ancient Grain Crisps (Sea Salt, Cheddar and Jalapeno Cheddar.) HOW AWESOME IS THAT! Entry is simple, just use the widget below!
This giveaway will run from Monday, August 17/2015 at 5:00am EST until Sunday, August:23/2015 at 11:59pm EST.
Mexican Avocado Spread Sandwiches with Sprouts
- 1/4 Cup Avocado mashed (about 1/2 a small avocado or 60g)
- 2 Tbsp Salsa of choice
- 1 tsp Fresh lime juice + additional for serving
- 1 tsp Garlic minced
- 1/2 tsp Cumin powder
- 1/4 tsp Chili powder
- Salt + Pepper
- 4 Slices Udi's Gluten Free Country Seeded Bread
- 1 Large tomato sliced
- 1/2 Cucumber sliced
- 1 1/3 Cup Spicy sprouts a combo of radish and clover sprouts
- 1/4 Cup Cilantro roughly chopped
- In a medium bowl, mash together the avocado, salsa, fresh lime juice, garlic, cumin, chili powder and a pinch of salt and pepper.
- Divide the mixture evenly between all 4 slices of bread, spreading evenly.
- Divide the tomato slices between 2 slices of bread, followed by the cucumber and sprouts. Squeeze a bit of fresh lime juice over the sprouts, and top each slice of bread with the chopped cilantro. Sprinkle on some more salt and pepper if desired.
- Cover with the remaining slices of bread, cut and DEVOUR.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
THIS POST IS SPONSORED BY UDI’S GLUTEN FREE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH AWESOME BRANDS THAT FFF LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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This is a sponsored conversation written by me on behalf of Back to School Blogger Outreach. The opinions and text are all mine.